Lemon Rhubarb Loaf with Glaze
This Lemon Rhubarb Loaf combines tart rhubarb, fresh lemon, and a tender crumb for a perfectly balanced quick bread. Finished with a bright lemon glaze, it’s ideal for brunch, snacking, or gifting.
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice about 1–2 lemons
- 1 tablespoon lemon zest
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chopped fresh rhubarb
For the Glaze:
- ¾ cup powdered sugar
- 1 –2 tablespoon fresh lemon juice adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, then add lemon juice, zest, sour cream, and vanilla. Mix until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chopped rhubarb.
- Pour batter into loaf pan and smooth top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Whisk together glaze ingredients and drizzle over cooled loaf. Let set before slicing.
Notes
- Use fresh rhubarb for best results; if using frozen, thaw and pat dry.
- For a lighter topping, skip the glaze and dust with powdered sugar.
- Store at room temperature for 3 days or refrigerate up to 5.
- The loaf can be frozen (unglazed) for up to 2 months.